Tasting note

The colour is straw-yellow with light greenish hue. Intense aroma, with tropical fruit and flowers. On the palate it is structured and full bodied, smooth, and well balanced.

Viticulture

AREA Romagna

SURFACE Hills and plain

HEIGHT 0 -150 m

SOIL TYPE calcareous and clay

EXPOSURE South East

YIELD 4,500 plants/ha

VITICULTURAL TECHNIQUE Guyot, both double and single

YIELD 11,000 Kg/Ha

HARVEST PERIOD End of August, beginning of September

TYPE OF HARVEST By hand and mechanical

Vinification

PRESSING Destemming and pressing

FERMENTATION TANK 1000 hl tank

FERMENTATION TEMPERATURE 16°-18° C.

FERMENTATION PERIOD 12 days

MALOLACTIC FERMENTATION Not done

FINING CONTAINER Inox tank

FINING PERIOD 3-6 months

Food Match

Perfect for an aperitif or antipasti.